Cheesy Chicken Enchiladas

The first time Adam ever tried my mom's enchiladas, he later told me we were weird for not using the red sauce on top. "It's good, I mean, just weird."

Well, I had a craving for enchiladas the other night and it just so happened that I found a recipe from Cooking Light not too long ago. (Yeah, I didn't have my mom's recipe around...) And guess what? This recipe didn't have any red sauce either! (Adam actually thought it was my mom's at first because of that.)

Cheesy Chicken Enchiladas
From: Cooking Light, May 2009

2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions (I didn't use these, not a big fan)

Preheat oven to 350°.

Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

These actually came together pretty easy. I think it would be even easier to omit brushing the tortillas with olive oil and quickly pan-warming them -- next time I just plan on throwing those bad boys between damp paper towels and microwaving them.

These were actually pretty good -- I think the yogurt made them more creamy than what I'm used to, but that's a good thing. The only thing that I wasn't a huge fan of was the onions. I think next time I'd throw them over some medium heat in a skillet and cook them a little bit so they soften up. They were still a little on the hard side, and I am definitely not a fan of raw onions.

Serves: 8

Goes good with:

Mexi Rice

Nutrition Facts
Amount per serving
Calories 458	Calories from fat 230
% Daily Value
Total Fat 25.5g	39%
Saturated Fat 14.0g	70%
Trans Fat 0.0g
Cholesterol 103mg	34%
Sodium 693mg	29%
Total Carbs 29.3g	10%
Dietary Fiber 3.9g	16%
Sugars 5.8g
Protein 28.4g
Vitamin A 9%	Vitamin C 8%
Calcium 44%	Iron 8%